Take n Bake Cinnamon Rolls (6)
Buttery soft potato rolls stuffed with brown sugar and Saigon cinnamon filling. Includes a piping bag of homemade vanilla cream-cheese glaze! Each take out pan is 9” long x 6.5” wide x 2.75 “ high and includes 6 large cinnamon rolls.
Take and bake dough instructions: Keep the dough frozen up to 3 weeks.
Before rising; Remove the lid, cover with a damp cloth and thaw the cinnamon rolls out overnight at room temperature (70-75 degrees) for 6-8 hours or until the rolls have doubled in size and have filled up the pan.
Gently place the rolls in the oven and bake at 300-320 degrees for 28-34 minutes and golden brown. Check for done-ness when the center of the rolls spring back after you lightly press them.
Glaze with our cream cheese frosting and serve! Keep covered and store any leftovers in an airtight container and consume with in 2 days for the best flavor and texture.
More tips….
BE GENTLE:
Be careful not to disturb the rising process when you move the pan from the counter to the oven. The cinnamon rolls have delicate bubbles of air from the yeast rising process and will easily deflate if you set the pan down too hard. Pretend you are holding a full bucket of water that will spill out over any slight movement.
THE MAGIC TRICK: To speed up the rising process, place the pan in a warmer area around 90-100 degrees. (not exceeding 100 degrees). Do NOT microwave, or try to thaw them out in the hot oven straight from the freezer. Yeast will die off at 120 degrees before they rise properly. I know its tempting, but those canned biscuits are made with baking powder, not magical yeast!
If you under rise: this will result in a dense, dry roll. If you let them rise any longer than 10 hours, the dough will begin to dry out, shrink down again and a slight fermentation will yield more of a “sour dough” flavor and texture. 5.5-8 hours is about the perfect window for 73 degrees. (room temperature)
OVENS ARE HOT LITTLE LIARS:
For best results, use an oven-safe thermometer inside of your oven. Thermostats are not always accurate and temperatures over 320 may cause over-browning with undercooked dough. Every oven is different. Write down your results and stick to what works for you!
Bulk Batch Discounts Available for Wholesale vendors and large events.
For 12 pans or more receive 10% off your entire order. Include Shop code when you check out online! BULK10
Buttery soft potato rolls stuffed with brown sugar and Saigon cinnamon filling. Includes a piping bag of homemade vanilla cream-cheese glaze! Each take out pan is 9” long x 6.5” wide x 2.75 “ high and includes 6 large cinnamon rolls.
Take and bake dough instructions: Keep the dough frozen up to 3 weeks.
Before rising; Remove the lid, cover with a damp cloth and thaw the cinnamon rolls out overnight at room temperature (70-75 degrees) for 6-8 hours or until the rolls have doubled in size and have filled up the pan.
Gently place the rolls in the oven and bake at 300-320 degrees for 28-34 minutes and golden brown. Check for done-ness when the center of the rolls spring back after you lightly press them.
Glaze with our cream cheese frosting and serve! Keep covered and store any leftovers in an airtight container and consume with in 2 days for the best flavor and texture.
More tips….
BE GENTLE:
Be careful not to disturb the rising process when you move the pan from the counter to the oven. The cinnamon rolls have delicate bubbles of air from the yeast rising process and will easily deflate if you set the pan down too hard. Pretend you are holding a full bucket of water that will spill out over any slight movement.
THE MAGIC TRICK: To speed up the rising process, place the pan in a warmer area around 90-100 degrees. (not exceeding 100 degrees). Do NOT microwave, or try to thaw them out in the hot oven straight from the freezer. Yeast will die off at 120 degrees before they rise properly. I know its tempting, but those canned biscuits are made with baking powder, not magical yeast!
If you under rise: this will result in a dense, dry roll. If you let them rise any longer than 10 hours, the dough will begin to dry out, shrink down again and a slight fermentation will yield more of a “sour dough” flavor and texture. 5.5-8 hours is about the perfect window for 73 degrees. (room temperature)
OVENS ARE HOT LITTLE LIARS:
For best results, use an oven-safe thermometer inside of your oven. Thermostats are not always accurate and temperatures over 320 may cause over-browning with undercooked dough. Every oven is different. Write down your results and stick to what works for you!
Bulk Batch Discounts Available for Wholesale vendors and large events.
For 12 pans or more receive 10% off your entire order. Include Shop code when you check out online! BULK10
Buttery soft potato rolls stuffed with brown sugar and Saigon cinnamon filling. Includes a piping bag of homemade vanilla cream-cheese glaze! Each take out pan is 9” long x 6.5” wide x 2.75 “ high and includes 6 large cinnamon rolls.
Take and bake dough instructions: Keep the dough frozen up to 3 weeks.
Before rising; Remove the lid, cover with a damp cloth and thaw the cinnamon rolls out overnight at room temperature (70-75 degrees) for 6-8 hours or until the rolls have doubled in size and have filled up the pan.
Gently place the rolls in the oven and bake at 300-320 degrees for 28-34 minutes and golden brown. Check for done-ness when the center of the rolls spring back after you lightly press them.
Glaze with our cream cheese frosting and serve! Keep covered and store any leftovers in an airtight container and consume with in 2 days for the best flavor and texture.
More tips….
BE GENTLE:
Be careful not to disturb the rising process when you move the pan from the counter to the oven. The cinnamon rolls have delicate bubbles of air from the yeast rising process and will easily deflate if you set the pan down too hard. Pretend you are holding a full bucket of water that will spill out over any slight movement.
THE MAGIC TRICK: To speed up the rising process, place the pan in a warmer area around 90-100 degrees. (not exceeding 100 degrees). Do NOT microwave, or try to thaw them out in the hot oven straight from the freezer. Yeast will die off at 120 degrees before they rise properly. I know its tempting, but those canned biscuits are made with baking powder, not magical yeast!
If you under rise: this will result in a dense, dry roll. If you let them rise any longer than 10 hours, the dough will begin to dry out, shrink down again and a slight fermentation will yield more of a “sour dough” flavor and texture. 5.5-8 hours is about the perfect window for 73 degrees. (room temperature)
OVENS ARE HOT LITTLE LIARS:
For best results, use an oven-safe thermometer inside of your oven. Thermostats are not always accurate and temperatures over 320 may cause over-browning with undercooked dough. Every oven is different. Write down your results and stick to what works for you!
Bulk Batch Discounts Available for Wholesale vendors and large events.
For 12 pans or more receive 10% off your entire order. Include Shop code when you check out online! BULK10